Roast Leg of Lamb With Red Currant Jelly Gravy

The aroma of roasting lamb is one of the most evocative scents in my culinary memory. I can still picture my grandmother in her apron, carefully basting a leg of lamb in her well-worn roasting pan, the windows slightly steamed from the oven’s warmth. The anticipation was palpable, not just for the tender, flavorful meat, but for the vibrant red currant jelly gravy that was always the perfect complement. It was a tradition, a family affair, and a taste of pure comfort. This recipe is my attempt to capture that memory and share it with you.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes to 2 hours 30 minutes
• Total Time: 1 hour 45 minutes to 2 hours 45 minutes
• Servings: 12
• Yield: About 12 servings
• Dietary Type: Gluten-Free (naturally), Dairy-Free

Ingredients

• 3 juniper berries
• 2 teaspoons dry mustard
• 1/4 teaspoon pepper
• Salt
• Water
• 5 lbs leg of lamb (whole or deboned)
• 1/4 cup gin (optional)
• 1/2 cup red currant jelly
• 2 tablespoons cornstarch

Equipment Needed

• Roasting pan
• Roasting rack
• Measuring cups and spoons
• 2-cup liquid measuring cup
• Saucepan
• Whisk
• Meat thermometer

Instructions

1. Begin by preparing the lamb rub. In a small bowl, crush the juniper berries. You can use a mortar and pestle for this, or simply place them in a small bag and crush them with the flat side of a knife.
2. In the same bowl, combine the crushed juniper berries with the dry mustard, pepper, and 2 teaspoons salt. Add 2 teaspoons water to form a paste.
3. Spread the juniper berry mixture evenly over the entire leg of lamb. This is best done with your hands, ensuring that every surface is well-coated.
4. Place the lamb, fat side up, on a rack in an open roasting pan. The rack allows for even air circulation, promoting browning and even cooking.
5. Roast the lamb in a preheated 325°F (160°C) oven for 1 1/2 to 2 1/2 hours, depending on your desired level of doneness. Use a meat thermometer inserted into the thickest part of the lamb, avoiding the bone, to ensure accuracy.
6. Roast until the internal temperature reaches 145°F (63°C) for rare, or 160°F (71°C) for medium. Remember that the lamb will continue to cook slightly as it rests, so remove it from the oven when it is about 5°F (3°C) below your target temperature.
7. Once the lamb is cooked, remove it from the roasting pan and set aside to rest for at least 15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful roast. Tent the lamb loosely with foil to keep it warm.
8. While the lamb is resting, prepare the gravy. Pour the pan juices from the roasting pan into a 2-cup measuring cup. Let stand for a few minutes to allow the fat to separate.
9. Carefully skim off the fat from the top of the pan juices and discard it. You want to retain the flavorful juices without the excess grease.
10. Add 1 1/4 cups water to the roasting pan. Place the roasting pan over medium heat on the stovetop and cook, stirring constantly to loosen any browned bits from the bottom of the pan. These browned bits, known as fond, are packed with flavor and will add depth to your gravy.
11. Add the gin, if using, to the reserved pan juices in the measuring cup. If you’re not using gin, simply add more water. Then add enough additional water to bring the total liquid volume in the measuring cup to 1 3/4 cups.
12. In a saucepan over medium heat, combine the measured liquid from the measuring cup and the 1/2 cup red currant jelly. Cook, stirring constantly, until the jelly is completely melted and the mixture is boiling.
13. In a small bowl, blend together the 2 tablespoons cornstarch and 1/4 cup water until smooth. This mixture, called a slurry, will be used to thicken the gravy.
14. Slowly pour the cornstarch slurry into the boiling gravy, stirring constantly to prevent lumps from forming.
15. Continue cooking and stirring the gravy until it has thickened to your desired consistency. This should only take a minute or two.
16. Carve the lamb against the grain into thin slices.
17. Serve the carved lamb immediately, with the red currant jelly gravy served separately.

Expert Tips & Tricks

• For a richer flavor, consider marinating the lamb overnight with the juniper berry rub. This allows the flavors to penetrate deeper into the meat.
• If you don’t have juniper berries, you can substitute them with a teaspoon of dried rosemary or thyme.
• If you prefer a thicker gravy, you can add a bit more cornstarch slurry. Just be sure to add it gradually, as too much cornstarch can make the gravy gummy.
• Don’t skip the resting period for the lamb! It’s crucial for a tender and juicy roast.
• For even more flavor in the gravy, add a tablespoon of Dijon mustard along with the red currant jelly.

Serving & Storage Suggestions

Serve the roast leg of lamb immediately after carving, accompanied by the red currant jelly gravy. It pairs well with roasted vegetables like potatoes, carrots, and Brussels sprouts. For a complete meal, add a side of creamy mashed potatoes or polenta. Leftover lamb can be stored in an airtight container in the refrigerator for up to 3 days. The gravy can also be stored separately in the refrigerator for up to 3 days. To reheat, gently warm the lamb in the oven or microwave. Reheat the gravy in a saucepan over medium heat, stirring occasionally. If the gravy becomes too thick, add a little water or broth to thin it out. Freezing the lamb is not recommended, as it can dry out the meat. However, the gravy can be frozen for up to 2 months. Thaw the gravy in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	424 kcal	–
Calories from Fat	230 kcal	–
Total Fat	25.6 g	39%
Saturated Fat	11 g	54%
Cholesterol	126.6 mg	42%
Sodium	112.1 mg	4%
Total Carbohydrate	11.1 g	3%
Dietary Fiber	0.2 g	0%
Sugars	7.2 g	28%
Protein	35.2 g	70%

Variations & Substitutions

• For a sweeter gravy, use a combination of red currant jelly and apple jelly.
• If you don’t have red currant jelly, you can substitute it with cranberry sauce, although the flavor will be slightly different.
• For a richer gravy, add a splash of red wine to the pan juices before simmering.
• If you’re watching your sodium intake, you can reduce the amount of salt in the recipe or use a salt substitute.
• For a more Mediterranean flavor, add some chopped fresh rosemary and garlic to the lamb rub.

FAQs (Frequently Asked Questions)

Q: Can I use a boneless leg of lamb for this recipe?
A: Yes, you can use a boneless leg of lamb. Just be sure to adjust the cooking time accordingly, as a boneless roast will cook faster than a bone-in roast.

Q: How do I know when the lamb is cooked to the correct temperature?
A: The best way to ensure that the lamb is cooked to the desired level of doneness is to use a meat thermometer. Insert the thermometer into the thickest part of the lamb, avoiding the bone, and cook until the internal temperature reaches 145°F (63°C) for rare or 160°F (71°C) for medium.

Q: Can I make the gravy ahead of time?
A: Yes, you can make the gravy ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Reheat it in a saucepan over medium heat, stirring occasionally, until heated through.

Q: What if my gravy is too thin?
A: If your gravy is too thin, you can thicken it by adding a little more cornstarch slurry. Mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it into the gravy while it is simmering. Cook, stirring constantly, until the gravy has thickened to your desired consistency.

Q: What should I do if I don’t have gin?
A: The gin is optional and primarily contributes a subtle botanical note. If you don’t have gin, simply omit it and add more water to the pan juices to reach the required volume of 1 3/4 cups. You could also substitute with a dry vermouth.

Final Thoughts

This roast leg of lamb with red currant jelly gravy is a classic dish that is perfect for special occasions or a Sunday supper. The combination of tender, flavorful lamb and tangy-sweet gravy is simply irresistible. Don’t be intimidated by the seemingly long list of instructions – it’s easier than it looks! I encourage you to try this recipe and create your own memories around the table. Share your feedback, and feel free to experiment with variations to make it your own. Pair this dish with a bold red wine like a Cabernet Sauvignon or a Syrah for a truly unforgettable meal. Happy cooking!